(Photo by Carlos Sarmiento)
Continuing my quixotic search for unique Cabernet Francs, a varietal that still mesmerizes and intrigues me, I had the good fortune of connecting with a wonderful new winery in Sonoma, California...Selin Cellars.
Winemaker and proprietor Peter Selin spent over 30 years exploring his passion for wine in numerous wine regions before making Sonoma County home.
With a love for the most optimal fruit and boutique style wines, Sonoma Valley grew as a home with the friendship and brotherhood of winemaker Chris Taddei (Taddei Family Wines and Super Sonoman).
(Burnett Vineyard - Photo courtesy of Selin Cellars)
Peter's desire was to make big, bold, velvety wines that make you feel fulfilled and comforted when you drink them....this, and more, is something that he has fulfilled.
His Cabernet Franc is such a fantastic wine that defies varietal expectations. I found it to be an elegant wine that balanced beautifully bold fruit flavors with delicate nuances of earthy textures.
For this type of wine, I opted to create a simple pasta dish that by no means lacked in flavors. The key to this pasta was roasting the vegetables before blending them into an amazing smooth sauce. Simplistic does not mean bland, instead it allows for individual flavors to shine, just like the wine does.
Let‘s get cooking!
Menu:
Pappardelle with roasted mushroom-tomato-shallot cream sauce with pecorino cheese.
Wine:
2020 Selin Cellars - Fountaingrove - Cabernet Franc (Sonoma County, California)
Serves 4
Ingredients:
2 medium tomatoes, halved
2 large shallots halved
4 garlic cloves
1 cup portobello mushrooms, while with stem removed
extra Virgin olive oil
Pecorino cheese (freshly grated, approximately 1 cup)
fresh basil, hand torn in small pieces (approx 1/2 cup), and extra few leaves for optional garnishing
Cracked pepper and sea salt
Pappardelle pasta package (half a package)
Directions:
Roasting veggies:
Set oven to 400 degrees F.
Line a cookie sheet or a large, flat ovenproof dish with foil. Place tomatoes, mushrooms, shallots and garlic on top. Drizzle with extra Virgin olive oil and lightly salt evenly. Roast in oven for approximately 30-35 minutes. Remove from oven and cool.
Place all roasted veggies in a blender and blend until smooth. Set aside.
Pasta:
Boil pasta according to package instructions.
Once pasta is cooked, drain (save approximately one cup of pasta water) and toss pasta with blended sauce in all large pan. If the sauce is too thin, thicken out with some pasta water, stirring gently but constantly.
Add a handful of pecorino cheese to the pasta and mix well. Again, if sauce is too thin, add some pasta water and stir well.
Serve it up!
On individual plates, ideally a medium sized bowl, serve a generous twirl of pasta and top with extra pecorino cheese, freshly cracked pepper and small fresh basil leaves.
Buon appetito! Enjoy!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
2020 Selin Cellars - Fountaingrove - Cabernet Franc (Sonoma County, California)
(Photo by Carlos Sarmiento)
Tasting notes: Big and bold Cabernet Franc, very fruit forward with shoulders to last for years. Elegant, silky, with plenty of fruit, nicely balanced with earth tones.
Grapes:
100% Cabernet Franc
Alcohol
14.80%
Food pairing: Excellent with grilled meats, vegetarian dishes, rich sauces, medium-sharp cheeses.
For more information, visit:
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Special thanks to winemaker/proprietor Peter Selin for the wonderful partnership and collaboration.
Thank you Peter for the opportunity. Amazing and memorable wine!
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Decorative wine drip collar by: https://dripstosips.com
(Special discount promo code: CFW15)
(Photo by Eric Stephens)